I'm not that big of a cake person. I'd much rather eat a big gooey brownie or a fat cookie, than a nice, airy piece of cake. Unless, that is, the cake in question is carrot cake. That makes this cake so different? It could be the dense, moist cake with the added texture of carrots. Or the rich, orange color. Or it could be the layers of icing made entirely of cream cheese, powdered sugar and vanilla. Plus the sprinkled walnuts tend to put this over the top.
Another reason that carrot takes the cake (pun intended) is that I don't make it very often. I rarely have cream cheese on hand and all that carrot grating isn't something I do in my spare time. Thus, the cake is a rarity and the pretty layers make it special, not your everyday dessert. Plus it's just plain delicious.
And because I only do two layers on this cake, there's always extra batter for a few cupcakes. And who doesn't love cupcakes!
Double Layer Carrot Cake
Ingredients:
3 cups shredded carrots2 cups flour
2 cups sugar
4 eggs
1 cup oil
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
Directions: Mix all ingredients well. Pour into two greased and floured round cake pans. Bake at 300 degrees for 20 minutes. Check with a toothpick.
Cream Cheese Frosting
1/2 stick butter, softened
8 oz. softened cream cheese
2 tsp. vanilla
3-1/2 cups powdered sugar
Mix well and spread on top of first layer. Place the second layer of cake on top of the first, then ice the top and sides of entire cake. Sprinkle with walnuts for an added crunch.
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